This five-ingredient peanut butter and jelly pie is sweet, a teeny bit salty, rich, and SO creamy – or crunchy, if you prefer the crunchy stuff! A homemade strawberry jam and peanut butter filling sits atop a simple, crumbly oat crust. This pie is the perfect reimagining of your favorite childhood meal, only better, because it's gluten-free, sweetened with fruit, and you can have it for desserr!

5-Ingredient Peanut Butter and Jelly Pie [Vegan, Gluten-Free]




about 8 slices

Cooking Time




For the Crust:

  • 3 cups gluten-free whole grain rolled oats, blended into flour
  • 1 1/4 cups almond milk

For the Filling:

  • 1 cup date paste (about 16 Medjool dates blended with 1 cup water)
  • 1/2 cup natural, unsweetened crunchy or smooth peanut butter, depending on preference
  • 1 cup chopped strawberries, blended with 1 tablespoon water


  1. Preheat the oven to 350°F.
  2. To make the crust, combine the oat flour and almond milk.
  3. Pour the crust mixture into a 7 or 8-inch pie pan and spread evenly across the bottom and up the sides of the pan. This mixture is sticky. Just do your best to get it spread evenly — it's okay if it doesn't look perfect.
  4. Bake the crust for 10 minutes, then cool in the refrigerator or freezer.
  5. To make the filling, stir the date paste and peanut butter until well combined.
  6. Pour the filling into the cooled crust, and drop tablespoons of the blended strawberries around the pie.
  7. Use a toothpick to swirl the strawberry mixture into a pretty pattern.
  8. Store the pie in the refrigerator or freezer.

Nutritional Information

Total Calories: 3769 | Total Carbs: 637 g | Total Fat: 101 g | Total Protein: 116 g | Total Sodium: 1065 g | Total Sugar: 274 g Per Serving: Calories: 471 | Carbs: 80 g | Fat: 13 g | Protein: 15 g | Sodium: 133 mg | Sugar: 34 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.